UNISZA TURNS BUFFALO MILK WHEY INTO NEW LOCAL DAIRY OPPORTUNITY

By Nurfardlina Izzati Moktar

JERTIH, March 17 (Bernama) -- The Faculty of Veterinary Medicine at Universiti Sultan Zainal Abidin  (UniSZA) is turning heads with its new probiotic whey-based buffalo milk, a healthy innovation that could create fresh opportunities for the growth of Malaysia’s local dairy industry.

Deputy Dean (Academic and Graduate) of the Faculty of Veterinary Medicine, UniSZA, Dr Noor Syaheera Ibrahim, said whey, once regarded as a by-product of the cheese industry, is now being transformed into a premium ingredient for sports supplements and probiotic functional drinks.

“Buffalo milk whey is the excess liquid produced during the cheese or yogurt-making proces. It is one of the main sources of protein in milk. Milk consists mainly of two components, namely casein, about 80 per cent and whey, which accounts for the remaining 20 per cent.

“When milk is processed to make cheese or yogurt, the solid portion, known as curd, is separated and shaped into a cheese-like product, while the leftover yellowish liquid is called whey,” she told Bernama at UniSZA’s Besut Campus recently.

Noor Syaheera said research into milk whey had started in 2020, initially focusing on studies of the nutritional content of goat and cow milk.

“We then expanded our research to include milk from different animals. Our studies covered products like whey probiotics from goat and cow milk, and most recently, buffalo milk whey probiotics.

“Most research studies on buffalo milk whey probiotics have been patented, with findings published in scientific articles. While the product has passed laboratory testing, further studies are required to ensure its health benefits before it can enter the market,” she said.

Meanwhile, Noor Syaheera said the production of buffalo milk whey was currently carried out on a small scale at the UniSZA Besut Campus laboratory by teaching staff, lecturers, and students of the Faculty of Veterinary Medicine.

She said the process involved several stages, including milk pasteurisation, curd and whey separation, followed by bacterial fermentation lasting about 24 hours.

Noor Syaheera explained that buffalo milk whey probiotics are made from the liquid whey of buffalo milk, enriched with beneficial bacteria, and developed as a nutritious ingredient for beverage products.

“Probiotics are good bacteria, such as Lactobacillus acidophilus, that can live in the intestines and help maintain a healthy gut.

“Probiotics in buffalo milk whey are added or allowed to multiply during fermentation, producing a whey probiotic drink that benefits digestion and boosts the immune system,” she said.

Noor Syaheera said that the buffalo milk used to produce the whey probiotic drink was sourced from a dairy buffalo farm in Beranang, Selangor, which is currently the only dairy buffalo farm in Malaysia.

She said that the product remained at the market testing phase and was currently available only in small quantities during certain campus programmes or events.

“Feedback from students found that the taste of the product is similar to popular probiotic drinks in the market and that it is best enjoyed cold.

“The product has a shelf life of about one month, and with limited buffalo milk supply, production is currently small-scale,” she said.

Noor Syaheera further explained that buffalo milk was chosen for its richer nutritional profile compared with other milks, providing protein, fat, and essential minerals like calcium, magnesium, and phosphorus.

“The whey we make is probiotic whey, enhanced with Lactobacillus acidophilus to produce a drink that promotes a healthy digestive system,” she added.

Noor Syaheera said that with its high protein content, the drink was an ideal choice for sports enthusiasts and fitness-conscious individuals, as it helps build and maintain muscle mass while promoting an active lifestyle.

She said that buffalo milk whey also offered denser nutrition compared to cow’s milk whey, thereby providing positive benefits for health and physical performance.

“Buffalo milk whey is a good source for supporting the immune system, containing six times more immune-protective effects and 30 to 40 per cent more protein than cow’s milk, providing a rich source of amino acids for muscle building.

“Consuming it after exercise helps restore energy and supports muscle recovery, while its vitamin B content aids energy metabolism and alleviates post-workout fatigue,” she said.

Noor Syaheera said that the drink is generally suitable for people of all ages, but those with lactose intolerance or kidney problems are advised to seek medical advice before consuming it.

She said that the product has the potential to be commercialised as an alternative to imported whey products, which are mostly sold in powder form at higher prices.

“By developing the local whey industry, we can reduce reliance on costly imported materials and encourage local entrepreneurs to tap into the buffalo population for commercial use, producing goods as probiotic drinks, whey powder, and chocolate drinks made from buffalo milk whey,” she said.

To introduce the public to these possibilities, Noor Syaheera her team plans to organise a whey-making course showcasing locally sourced milk and its potential for nutritious dairy products.

--BERNAMA